Pizzoccheri della Valtellina P.G.I.
The recipe:
Hazelnut Pizzoccheri
Follow the recipe for hazelnut pizzoccheri and experience this surprising mix.
Difficulty:
Preparation time:
10 minutes
Cooking time:
30 minutes
Cook it with...
Pizzoccheri della Valtellina P.G.I. – Short Tagliatelle
Pizzoccheri della Valtellina P.G.I. are a traditional pasta from Valtellina in the province of Sondrio and are produced according to ancient local traditions with whole buckwheat flour. They are a source of fiber.
Discover the productIngredients for 4 people:
- 320 g Pizzoccheri
- 100 g shelled and chopped hazelnuts
- 100 g cooking cream
- 200 g Fontina or Bitto cheese
- 400 g potatoes
- 40 g grated Grana cheese
- 120 g butter
- Garlic, salt, and pepper
Preparation:
Toast the hazelnuts well with the butter, garlic, and cooking cream. Bring salted water to a boil, add diced potatoes, then add the Pizzoccheri after 5 minutes, and cook for 12-15 minutes. At the end, drain everything and layer it in a large bowl, alternating with diced cheese, grated Grana cheese, and toasted hazelnuts with cream. Gently mix and serve in hot dishes.
Discover the other recipes:
Pizzoccheri della Valtellina P.G.I.
Summer Pizzoccheri
Flours
Polenta taragna
Buckwheat Pasta
